This report showed ground beef purchased in the middle of March with a sell-by date of March 30 that looked red in May.

A News investigation showing case-ready ground beef enhanced with carbon monoxide remaining cherry red for months prompted tips from viewers that popular stores are selling the meat in Central Florida.

The report featured Kelly Hardesty, one of many Local 6 viewers convinced they were fooled by modified atmosphere packaging.

"We opened the meat and it was an awful bad smell," Hardesty said, "It smelled like it had been about 10 days old maybe."

"Did you buy it because it looked good or did you actually check the sell-by-date?" Problem Solver Mike Holfeld asked.

"Because it looked good," Hardesty said.
 
Local 6 News reporter Mike Holfeld first reported in May that the process uses carbon dioxide, nitrogen and a small amount of carbon monoxide to deliver an enhanced cherry red glow that last weeks past the sell date.
 
which do you the consumer perceive as more "fresh": the branded pre-package

or the package prepared 10 feet away by the local butcher?
Meat from a local butcher shop or store where it is cut, Has a three day shelve life not the 20 day achieve with CO & Nitrogen

when it comes to meat, "better" involves a greater concern for safety than it does for extended shelf life. Natural concerns for safe meat have been further reinforced by widely-publicized stories of salmonella outbreaks and massive recalls. 
It's time to return to butcher-cut preparation to "ensure consistent quality and freshness,"

If you have a greater concern for safety for your family,

 Find a local butcher shop or store where they cut their meat on premise.